Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind
How to Make It
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.
I made a number of modifications so I'm a little wary giving this a rating, but I loved it and think the recipe as written would work well as is or be successfully amendable to your own variations. Here are mine:
1. Flour and meal: 1/2&1/2 AP and whole wheat flours, plus 1/2&1/2 blue and yellow cornmeals. The blend gave a nice, earthy undertone.
2. Herb/spices: Dry lavender in place of ginger. The floral notes worked extremely well with the flour/meal blend.
3. Sugar: I used less than 1/2 C granulated sugar. I prefer less sweet and would even consider using less next time.
4. Fat: I was baking for a vegan and used 4 T almond butter + 2 T applesauce in place of butter. The cookies had no spread, they were dense but had the pleasant texture of peanut butter cookies without any pronounced nutty/legumey taste.
5. Egg/Binder: Again, vegan, so used a chia "egg."
I really liked these and will definitely make again. Would be great crumbled on ice cream.
I had to used "frozen" zest - i didn't have a lemon, but always zest and freeeze when i do. Would definitely be interested in real zest and some lemon juice, or just a lot more zest!I did taste the cornmeal, but found the cookies to be a nice change from the normal.Would make again, and pair with the lemoncello for gifts at christmas!
Crisp and chewy, easy and light. My kids loved making, eating, and licking the spoons on these. Would be even better with a little lemon juice to add more zing. I ran out of parchment paper and did one pan with non-stick oil+flour spray, which worked okay but I would definitely recommend the parchment paper if you have it.
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